Mushroom & Leek Soup

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From Recipe + May '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (726.2 g)
  • Calories 490.6
  • Total Fat - 28.2 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 35.3 mg
  • Sodium - 3066.8 mg
  • Total Carbohydrate - 48.2 g
  • Dietary Fiber - 10.6 g
  • Sugars - 8.4 g
  • Protein - 12.2 g
  • Calcium - 214 mg
  • Iron - 1.4 mg
  • Vitamin C - 31.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 220C/200C fan forced.

Step 2

Line an oven tray with baking paper.

Step 3

Melt margarine in a large heavy based saucepan over moderate heat and add mushroom and cook and stir for 4 minutes or until tender.

Step 4

Reserve 1/2 cup mushroom and then add leek and garlic to the pan and cook and stir for 3 minutes or until leek is soft.

Step 5

Add lentils, boiling water, crumbled stock cubes and potato to pan and bring to the boil and then reduce heat, simmer, for 10 minutes or until potato is tender and then remove from heat and cool slightly and then blend until smooth.

Step 6

Place soup in a clean pan and add cream, cook and stir over low heat for 2 minutes or until heated through.

Step 7

Top soup with reserved mushroom and chives and serve with bread.

Tips & Variations


No special items needed.

Related

Daily Inspiration

What a treat - homemade creamy mushroom soup. I used chicken stock vs. bouillon; otherwise, I made the soup as directed. I don't normally cook with leeks, but I really enjoyed the flavor. The soup is filling, but nice and light in texture.

(7 Jan 2018)